Pumpkin Spice is back!
 

Sitting here sipping a Splenda-riffic pumpkin spice Frapuccino. Fall has arrived at Starbucks :)

Hahahah when I read "Pumpkin Spice is back!" my first thought was "is that the redhead, or the black one?"

I was totally thinking the same thing. "Which one was Pumpkin Spice?" The one with the red hair?
:D

I can't tell one form another, but to me, they all were scary spice!

I was waiting. I admit it.:snap:

hmm.. but splenda-rific does that mean 'sugar-free'?

Your question interested me enough to google around. The answer seems to be that the Starbucks product is not sugar-free if they're using the Monin Pumpkin Spice Syrup.

Do we have any baristas who can tell us if this is the case?

I believe Farbucks uses Torani

TT is a barista - oh MATTTTTTTTTTTTTTTTTTTTTTT!

Psssst, Ally!
 

Tried the York mini mints that come in the tin can yet? Three mints for 10 calories, 'k? And you don't want thirty more mints, either, even though they're really good.

I ordered the "Light" Frappuccino, which, when asked means that the frapp mix uses Splenda (not sure about the milk fat level... I really just wanted one that wouldn't have me flying off the walls)

ahhhhhhh. I get it... I'll have to check my starbucks tomorrow. Thats very much a peace inducing happy drink for me.

They still have a lot of carbs, they just have 30-40% fewer calories. The fat content is also lower, but of course, if you have it with whipped cream you'll basically undo all of that. (it is tastier/better for you to have a regular frap with no whip than a light frap with whip... whipped cream adds an extra hundred or so calories of pure fat).

^^ more on the above. A tall coffee frappuccino light with NO WHIP has:

110 calories. 1 gram of fat. 22.0 carbs. [2g fiber (?). 15(!!!)grams sugar]. 5 grams protein.

So it sounds like skim milk is used. But there IS sugar in there, even if it is partially splenda.


A regular tall coffee frappuccino with no whip is:
190 calories. 2.5 grams of fat (1.6 saturated). 38 carbs (32 sugar). 4 graps protein.

Whipped cream on a tall drink adds 100 calories, 9 grams of fat (6 saturated), 3 carbs.

So a light tall coffee frap WITH whip would be approximately 210 calories, 10.5 grams of fat, 25 carbs (15g grams sugar).

The moral of the story: leave out the whipped cream. (everything in moderation, of course, but still....)

Good info!

(Though it was really about the sugar for me... I was already fairly hyper and didn't want to be bouncing off the walls)

Something seems wrong about
1) ordering a pumpkin spice blended drink
2) drinking anything pumpkin when it is 110 degrees outside

Then again, I don't like pumpkin. So what do I know.

Please tell me more about those York mints. I'd like to subscribe to your newsletter.

I don't like pumpkin either so I don't get the add pumpikin to everything under the sun stuff.

Mints I can do though.

I like Pumpkin Pie. Cold so that it tastes like ice cream...
Mmmmmmmm....
:)

Pumpkin Pie ice cream should be at Baskin Robbins soon.

OMFG! My Pumpkin is back. Sweet sweet pumpkin spice latte. and I have no money to spend on them either. I get hooked every year and have the hardest time weaning off them.

Okay - I'll make it a special friday thing. If I still have budget money in my wallet on Friday's it'll be my treat.

Woudl you look at that: I have money and tomorrow is Friday. :) What a happy coincidence.

Took Cherny's advice and left the whip off completely today (like Ally, I love the taste, but it's too "buttery" and leaves the roof of my mouth feeling weird). They DUMPED cinnamon on top of my drink but I didn't mind that too much until the end. Anyway, that's neither here nor there. It's cold. It's pumpkin. It rocks my caffinated world.

I had one today!
 

Nonfat, decaf, no whip. Just like I like 'em! :snap:

I used to sample that all day long when I worked there in high school. I loved the special once-a-year-only seasonal flavors: pumpkin pie, baseball nut, creme de menthe, peppermint. Who am I kidding, I love almost all flavors of ice cream. Whatever happened to blueberry marshmallow?

Sprinkles has pumpkin cupcakes with creme cheese frosting every Wednesday and Friday year round. I never feel like it in the summertime, just doesn't seem right until Fall.

Last I heard, baseball nut was available year round (under a different name). I can't wait for winter white chocolate to come back. I love some of the flavors around Valentines Day too. There was an amazing chocolate ice cream with chocolate filled pieces mixed in. We used to sit there and pick them out. :evil:

Some days I miss working there. Like now, when I am craving some ice cream.

Off to Golden Spoon I go.

Does it actually have a "pumpkin" taste as part of it, or is it just a blend of Spices added to pumpkin pie ie:

• Maple Syrup
• Cinnamon
• Nutmeg (or mace)
• Butter
• (and maybe clove?)

pumpkin flavor.

I'm told that Pumpkin Spice Lattes will make their return on 9-1-09.

For the record, I did this again when this thread popped up this year.
:D

Awww, I was reading along without looking at the date and came across Allyoops. I was all happy to see her again when I realised my mistake, not looking at the date stamp!

At least that means the caramel apple cider is back too!

Yeah - I thought about making a new thread but it seems we like to dig the old ones up and reuse them.

It's my preference to start new threads because I hate rereading ones from year or three ago and not realizing it until 2 pages in. But we seem to like to keep them going so I dug this one back up.

Technically, I think that decision's up to the person who wants to bring up the topic (eg: you). New year, new return of Pumpkin Spice, technically it could merit its own thread if you wanted to. But hey, now that we're in this one.... :)

Soooo... who's sending a bottle of Pumpkin Spice Syrup downunder ?? :evil:

If only it were that easy. I got a leftover bottle of expired syrup but they had to leave it stashed out by the trash because they aren't allowed to give it or sell it to customers.

torani syrup isn't the same.

Heck - I even tried making my own with some canned pumkin cooked down and symple syrup. Just isn't the same.